Why Kansas is doing flour right

Kansas grows more wheat than any other state in the country. Oeding grows grains organically and features his wheat in a line of tasty breads.

Why we chose these grains:

Oeding runs a 116-year-old, 400-acre family farm, which he helped convert from conventional to organic in 2007. He processes the wheat into flour himself and works with a local baker in Wichita to produce bread, which he sells locally: “[I’m] producing for a market that’s much closer to home, and keeping the miles-to-market down.”

On why locals love his loaves:

“Every once in a while, I will cross paths with a grocery shopper when I’m delivering bread, stocking the shelves,” says Oeding. “They might come up to me and just thank me for putting out a good local product that’s working with nature and avoiding chemicals. There are a growing number of consumers who do appreciate that.”

Click to check out the full map.

Dig Our Work?

As a nonprofit news outlet, we rely on reader support to help fund our award-winning journalism. We’re one of the few news outlets dedicated exclusively to people-focused environmental coverage, and we believe our content should remain free and accessible to all. If you dig our mission and agree news should never sit behind a paywall, donate today to help support our work. Chip in what you can.